Monday, April 30, 2012

(This recipe is for a large Vita-Mix or Blend Tec container, if you have a regular blender, please cut recipe in 1/2 and do two batches)

1 ½ -2 Cup Water

1 Can Coconut Water or Coconut Milk

7 Prunes

¾ Cup Raw Cashew pieces

2 Medium Carrots (cut up if using a smaller blender)

¼ - ½ Fresh Beet (peel and cut your beet up into fourths or eighths-depending on how large your beet is and freeze in a ziploc bag)

2 T. Vanilla Extract

2 T. Hemp Protein Powder (Vanilla Flavored)

12-15 Strawberries, frozen (or 16 oz. bag)

Agave (to taste, about 3-4 T.)

Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Blend until smooth and add as much agave and strawberries as you would like to sweeten it. Make sure to peel your carrots and beets so you don't have an odd taste from the skin. If you need to add more water if it's too thick, just add until everything blends well.

Combine all ingredients
until smooth. Refrigerate for 30 minutes to thicken and blend flavors. Store
leftovers in covered container in a refrigerator for up to two weeks. Makes 2
1/4 c. (You can buy Ultra Gel and Veganaise at the health food store)

Combine the sugar and water in a large
saucepan and bring to a boil over medium-high heat. Reduce heat to low and
simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool
completely. This is called a simple syrup, and may be made ahead in larger
quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated
until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on.
Pour the lemon mixture into the freezer bowl, and mix until the mixture
thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar
to a freshly scooped Italian ice. If a firmer consistency is desired, transfer
the sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Combine rice, coconut milk,
water, salt, vinegar and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or
until most of the liquid is absorbed.
Allow to stand 5 minutes, garnish with green onions.

If using wooden skewers, soak them in water while you prepare
the meat (to prevent burning). The kitchen sink works well for this.

Cut chicken into
thin strips and place in a bowl.

Place all marinade
ingredients in a food processor or chopper. Process well.

Taste-test the
marinade - you will taste sweet, spicy, and salty. The strongest tastes
should be SWEET and SALTY in order for the finished satay to taste its best. Add
more sugar or more fish sauce (in place of salt) to adjust the taste. You can
also add more chili if you want it spicier.

Pour the marinade
over the meat and stir well to combine. Allow at least 1 hour for marinating,
or longer (up to 24 hours).

When ready to
cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer,
leaving the lower half empty so that the person grilling has a
"handle" to easily turn the satay during cooking.

Grill the satay on
your BBQ, OR on an indoor grill, basting the first time you time it with a
little of the leftover marinade from the bottom of the bowl. OR you can broil
in the oven on a broiling pan or baking sheet with the oven set to
"broil" Place satay close beneath the heating element and turn the
meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in
water before skewering). Depending on how thin your meat is, the satay should
cook in 10 to 20 minutes.

Place all
ingredients in a blender or food processor. Blend or process until sauce is
smooth. If you prefer a runnier peanut sauce, add a little more water or
coconut milk.

Do a taste test,
adding more soy if not salty enough,

or more cayenne
if not spicy enough. If too salty, add a squeeze of fresh

lime juice. If
you'd prefer it sweeter, add a little more sugar.

Serve warm or at
room temperature. It also makes a great dip with
fresh veggies, fresh rolls, or other Asian finger foods. Or combine with
noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little
water or coconut milk to thin it out, as needed. Otherwise it stores well if
kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Place the cream, vanilla bean
and its pulp into a medium saucepan set over medium-high heat and bring to a
boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the
vanilla bean and reserve for another use.

In a medium bowl, whisk
together 1/2 cup sugar and the egg yolks until well blended and it just starts
to lighten in color. Add the cream a little at a time, stirring continually.
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large
cake pan or roasting pan. Pour enough hot water into the pan to come halfway up
the sides of the ramekins. Bake just until the crème brulee is set, but still
trembling in the center, approximately 40 to 45 minutes. Remove the ramekins
from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the crème brulee from
the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and
spread evenly on top. Using a torch, melt the sugar and form a crispy top.
Allow the crème brulee to sit for at least 5 minutes before serving.

Vanilla Sugar

1 vanilla
bean, whole or scraped

2 cups
granulated sugar

If vanilla bean is
whole, slice down side of bean with back of knife and scrape seeds into
airtight container with the sugar. Bury bean in sugar and seal tightly with
lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar

1.
Pulse the French Almond Cakes in a food processor. Pulse until they resemble
bread crumbs. Add the melted butter. And pulse again.

2. Use
an ice cream scoop and add the almond cake mixture to the mason jar. Use the
back of a spoon and press the crumbs down. Put the jars in a 9×13 baking dish.
Bake in a preheated 350 degree oven for 8 minutes.

3. Add
the cream cheese and sugar to the bowl of a food processor. Run until smooth.
Scrape the sides and bottom and run again. Add the egg, lemon, sour cream,
vanilla, almond extract, and salt.

4. Pour
the cheesecake batter over the baked crust. Boil a kettle of water. Take one of
the jars out, and pour boiling water halfway up the sides of the jars. Add the
jar back to the pan, this helps not get water into the cheesecakes.

5.
Bake the cheesecakes for 25 to 30 minutes. The edges should be set, but still
have a little jiggle.

Cool
completely and chill in the refrigerator overnight. Garnish with whipped cream,
and berries of your choice and lemon curl.